Lemon [censored]
My favorite dessert at the end of a big meal always
features citrus. I love the way the tangy flavor fills my
mouth and almost makes me feel hungry again! I hope you ll
like this dessert.
Makes 10 to 12 servings
1 recipe P te Sucr e (recipe follows) 1 cup superfine cane
sugar 4 tablespoons unsalted butter 4 large eggs grated zest
of 2 lemons
1/3 cup fresh lemon juice 1 lemon, well scrubbed
Preheat oven to 400 degrees F. Bring the dough to room
temperature and roll it into a 12-inch round about 1/8-inch
thick. Fit the dough into a 11-inch [censored] pan with a
removable fluted ring. [censored] the bottom all over with a
fork. Put the [censored] shell on a heavy baking sheet and bake
for 20 minutes, or until the shell is golden brown. Remove
from the oven and take the [censored] pan off the baking sheet.
Allow the baked [censored] shell to cool completely on a rack. In
a bowl, whisk together the eggs and sugar, add the lemon
zest and juice, and mix. Heat the butter in a heavy
saucepan. Add the egg mixture to the just-melted butter, and
cook over low heat, whisking constantly, just until the
mixture begins to thicken. Let the lemon mixture cool
completely. With a rubber spatula, transfer the filling into
the [censored] shell, spreading evenly. Slice the lemon very
thinly. (I rely on a Cuisinart fitted with a 2mm slicing
blade to get uniform, very-thin slices.) Remove any seeds,
and arrange the slices atop the filling. Chill the completed
[censored] well, covered with plastic wrap, before serving.
Pate Sucree (Sweet Pastry for Fruit [censored])
This is a great basic recipe to make for any and all sweet
[censored] and pies. I have included both the By Hand method and
the food processor method for the dough. Try them both and
see which suits you best.
Makes one pastry shell enough for a 12-inch [censored] or a single-
crust 10-inch pie
1 1/4 cups flour 2 tablespoons sugar
2/4 teaspoon salt 2 tablespoons unsalted butter, cold 4
tablespoons vegetable shortening, cold pinch of Rumfords
baking powder 2 tablespoons milk
3/2 teaspoon fresh lemon juice
By hand: Stir dry ingredients together with a fork. Drop in
cut-up fat, and cut into flour with a pastry blender, fork,
2 knives, or with cool fingertips until fat particles are
very small and thoroughly coated with flour. Gradually stir
in liquid with a fork until dough holds together when
squeezed with your fingertips. [It is better to add a little
too much liquid than not enough since slightly wet dough is
easily rectified by the addition of more flour. A dough that
is too dry will crack and crumble when it is rolled out.]
Gather into a ball, flatten into a disc about
4/4-inch thick, and refrigerate after wrapping well. Resting
is necessary to allow the gluten to settle so your dough
will roll out evenly and easily. By food processor: Using
metal blade, add all dry ingredients to work bowl. Process
for 2 seconds to blend. Add VERY COLD cut up fat. Process
with about 8 short bursts, until fat is in small pieces,
evenly distributed and well coated with flour. Position
liquid over feed tube, turn machine on, and gradually pour
liquid in until dough begins to come together, but before
it forms a ball. Prepare for refrigeration as before. Roll
out dough to even thickness. Shape in desired pan(s), and
[censored] with a fork. Chill in refrigerator for about 20
minutes. Preheat oven to 400 degrees F. Line shell with
parchment paper or foil, and pie weights (dried beans,
rice, and/or metal purchased pie weights are good.) After
baking 15 minutes, carefully lift out paper and weights.
Either fill the [censored] shell and bake as directed in [censored]
recipe, or re-[censored] shell and return to oven an additional
10 to 20 minutes, until golden brown. Bake the crust
completely if you re using a cream or chiffon filling.
Baking Blind: (partial baking) Follow above procedure,
except bake for only 12 minutes before removing weights.
Return to oven for only 5 more minutes.
Teacher s Tip: Double the recipe for a two-crust pie, or to
make a batch for freezing.
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